Jalapeno Hushpuppies (Trisha Yearwood) |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 36 |
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Ingredients:
peanut oil, for frying (about 1 1/2 quarts) |
1 1/2 cups self-rising cornmeal |
1 cup self-rising flour |
1/2 onion, chopped |
1 7 -ounce can diced jalapeno peppers, drained (or 6 fresh jalapenos, seeded if desired, and diced) |
1 15 -ounce can creamed corn |
2 large eggs, lightly beaten |
kosher salt and freshly ground pepper |
hot sauce, for serving (optional) |
Directions:
1. Pour about 1 1/4 inches of peanut oil into a deep-fryer or Dutch oven; heat over medium heat until a deep-fry thermometer registers 350 degrees F. Preheat the oven to 200 degrees F.
2. Combine the cornmeal, flour, onion, jalapenos, corn and eggs in a mixing bowl; stir until blended. Let stand 5 minutes.
3. Working in batches, drop the batter by teaspoonfuls into the hot oil. Don't overcrowd the pot; leave room for the hushpuppies to be turned. Cook until golden brown, turning, about 3 minutes.
4. Remove from the oil with a slotted spoon and drain on paper towels. Transfer to a baking sheet and keep warm in the oven while frying the remaining batter. Lightly sprinkle with salt and pepper to taste and transfer to a serving dish. Serve with hot sauce.
5. If you can't find self-rising cornmeal, use 1 1/4 cups plus 2 1/2 tablespoons regular cornmeal, 1 1/2 tablespoons baking powder and 3/4 teaspoon salt.
6. Photograph by Con Poulos
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